MEET THE TEAM

 

Individuals can and do make a difference, but it takes a team to really mess things up.

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Great things in business are never done by one person. They're done by a team of people.

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The secret to success is good leadership, and good leadership is all about making the lives of your team members or workers better.

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M. Riaz​  - HEAD CHEF

 

Duties Include

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• planning menus

• making sure food is of the right quality and price

• managing stock

• ordering food from suppliers

• controlling a budget and keeping accurate records

• managing health and hygiene procedures

• organising the staff duty rota

• recruiting, training and developing staff

• the ability to control a budget and work with figures

• the ability to work under pressure and make quick decisions

• the ability to stay calm and overcome any food production problems

Zeeshan Naseem.​ - GENERAL MANAGER

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Responsibilities

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• Coordinate daily Front of the House and Back of the House restaurant operations

• Deliver superior service and maximize customer satisfaction

• Respond efficiently and accurately to customer complaints

• Regularly review product quality and research new vendors

• Organize and supervise shifts

• Appraise staff performance and provide feedback to improve productivity

• Estimate future needs for goods, kitchen utensils and cleaning products

• Ensure compliance with sanitation and safety regulations

• Manage restaurant’s good image and suggest ways to improve it

• Control operational costs and identify measures to cut waste

• Create detailed reports on weekly, monthly and annual revenues and expenses

• Promote the brand in the local community through word-of-mouth and restaurant events

• Recommend ways to reach a broader audience (e.g. discounts and social media ads)

• Train new and current employees on proper customer service practices

• Implement policies and protocols that will maintain future restaurant operations

           Towhid Uddin Ahmed

        - RESTAURANT MANAGER

 

• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

• Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

• Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analysing variances; initiating corrective actions.

• Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.